Even during hot summer months, I always crave some warm comfort food. This Chili Jalapeño Cornbread Casserole hits the spot in sooo many ways.
This soul warming meal is filling, comforting and, most importantly, it’s absolutely scrumptious!
The cornbread is sweet, a bit spicy, soft, moist and warm. The chili completes this meal, giving it complex textures and flavors.
Hold tight, my homemade chili recipe is coming soon! For now I used Amy’s Organic Spicy Chili.
Chili Jalapeño Cornbread Casserole (V/GF)
This soul warming meal is filling, comforting and, most importantly, absolutely scrumptious! The cornbread is sweet, a bit spicy, soft, moist and warm. The chili completes this meal, giving it complex textures and flavors.
Ingredients
- 3 tbsp melted vegan butter ( I use Earth Balance)
- 1/3 cup unsweetened applesauce
- 1/4 cup raw honey (use maple syrup for strictly vegan cornbread)
- 1/4 cup coconut sugar
- 1 flax-egg *see notes
- 1 cup vegan buttermilk *see notes
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 jalapeños stems and seeds removed and finely diced
- 2 14-15 oz cans chili (I use Amy’s Organic Spicy Vegan Chili)
Instructions
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Preheat oven to 375 degrees F. Grease an 8×8 baking dish and set aside. In a large bowl, whisk together melted vegan butter and applesauce. Add honey or maple syrup and coconut sugar then whisk to combine. Add flax-eggs and vegan buttermilk then whisk to combine.
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In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk to combine.
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Add dry ingredients to wet ingredients and mix until fully combined. Then, add the jalapenos.
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Pour the chili into the bottom of the prepared pan and then gently pour the cornbread batter on top of the chili.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Recipe Notes
Notes:
To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.
To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.
Like what you see? You might also like my Lentil Shepard’s Pie!
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